MOM'S BLUEBERRY BUCKLE

★★★★★ 1 Review
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By Ellen Bales
from Indianapolis, IN

Wow! is all I can say. This recipe takes one back to childhood and all those good things that came from Mom's kitchen. Recipe: goodhousekeeping.com

prep time 30 Min
cook time 50 Min
method Bake

Ingredients

  • 2 1/3 c
    all purpose flour
  • 2 tsp
    baking powder
  • 1/2 tsp
    salt
  • 3/4 c
    (1-1/2 sticks) unsalted butter, room temperature
  • 3/4 c
    sugar
  • 1 lg
    egg, lightly beaten
  • 3/4 c
    whole milk
  • 2 1/2 c
    fresh blueberries
  • 1 Tbsp
    fresh lemon juice
  • 1/2 tsp
    ground cinnamon
  • 1/4 tsp
    freshly grated nutmeg
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How To Make

  • 1
    In a medium bowl, mix 2 cups flour, baking powder, and salt. In a large bowl, with mixer on medium-high, beat 1/2 cup butter until smooth. Add 1/2 cup sugar; beat until light and fluffy.
  • 2
    Reduce speed to medium. Beat in egg until combined. Beat in flour mixture alternately with milk until combined, starting and ending with flour mixture and scraping bowl as needed. Transfer to a greased 9-inch square baking pan.
  • 3
    In a small bowl toss blueberries with lemon juice. Sprinkle over batter.
  • 4
    In another bowl, whisk cinnamon, nutmeg, and remaining 1/3 cup flour and 1/4 cup sugar. Add remaining 4 Tbsp. butter. With pastry blender, blend well. Form into large crumbs; sprinkle over blueberries.
  • 5
    Bake in a preheated 375-degree oven to 50 minutes or until a toothpick comes out almost clean. Cool slightly in pan on wire rack. Cut into squares. Serve warm or at room temperature. Top with vanilla ice cream, if desired. Store, refrigerated, up to 3 days.
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